Air Fryer Sweet Potato & Chickpea Curry

Name: Air Fryer Sweet Potato & Chickpea Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: indian

Clare Andrews

A curry in your air fryer? Yes you can! I just love the colour of sweet potatoes no matter how they are cooked, they are just so vibrant. I use frozen sweet potatoes for this curry, but you can of course use fresh ones if you prefer. The same goes for the spinach, if you don’t have fresh then pop in some nuggets of frozen spinach and add a little more cooking time.

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Ingredients

garlic granules 4 tsp
ground ginger 1 ½ tsp
ground cumin 2 tsp
ground fenugreek 2 tsp
mild chilli powder 2 tsp
garam masala 1 tsp
ground turmeric 1 tsp
onion 1 (sliced)
fresh coriander 1 (chopped)
mixed chillies 1 (sliced)
spinach 300 g (chopped)
chickpeas 800 g (drained)
frozen sweet potato chunks 1 kg
chopped tomatoes 400 g
coconut milk 400 ml
basmati microwave rice 2

Method

Prep the curry spice mix

In a small bowl combine the garlic granules, ground ginger, ground cumin, ground fenugreek, mild chilli powder, garam masala and ground turmeric.

Prep the ingredients

Peel and thinly slice the onion. Chop the coriander. Deseed and slice the fresh chilli. Chop the spinach.

Cook the sweet potato & onion

Place the sweet potato into a bowl, add a splash of oil, stir to cover. Remove the crisper plate and place the potatoes into the air fryer and cook for 7 minutes at 200°C.
Add the onion, stir to combine and cook for another 8 minutes.

Cook the curry

Add the curry spice mix, chopped tomatoes, chickpeas and coconut milk, stir to combine. Cook for 12-15 minutes at 190°C until the sauce thickens.
Add the spinach, stir to submerge the spinach and cook for another 5-8 minutes, stirring occasionally. Season with salt and pepper.

Warm the rice & Plate Up

When the curry is nearly ready, cook the rice according to the packet instructions.
Plate up the curry with the rice and sprinkle over the coriander and fresh chilli. Enjoy!

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